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Wednesday, June 22, 2011

Beet Green Risotto

I know you must be sick of risotto recipes on here, but it is seriously my favorite food. I know it probably does not compare to real, Italian risotto, which is more soupy and creamy, but mine is pretty darn good and makes my family happy. And if I want perfect risotto then it's practice, practice, practice. Risotto is labor intensive in that you have to continuously stir for the entire 30 or so minutes it takes for the rice to reach that perfect al-dente state, where the center is still white with a bit of firmness. Have everything chopped and ready to go before you start cooking. This weeks risotto was planned specifically for my recipe book I want to write based on a typical summer CSA.

Beet Green Risotto
1 C arborio rice
1 C white wine
4 C stock, kept warm on the stove
1/2 red onion, chopped
4 T unsalted butter
2 C baby beet greens, stems removed & set aside, leaves chopped
3 cloves garlic, minced
salt & pepper
1/4 C Parmesan cheese
1 T vinegar (to help the beet greens retain their bright color)

In a large skillet add 2 T butter and melt over medium-low heat. Add onions and stems of beet greens (if they are bigger than 1 inch, chop smaller) and saute until onions are translucent and soft. Add rice and stir thoroughly. Once it starts to lightly brown add wine and start stirring. Once the wine is mostly absorbed in, add a ladle of warm stock and continue this process. Check the rice often and when it is just about cooked, still slightly firm in the middle, add one last ladle of stock with the beet greens and vinegar. Stir until stock is mostly absorbed and rice has soupy quality. Remove from heat and add butter, salt, pepper and Parmesan cheese. Mix thoroughly and serve immediately with a light side salad.

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